University of the Sunshine Coast researchers point to unique fibres in the seaweed that help with the human digestive system. They also stress that it's high in the right minerals like zinc and iron, as well as restricting the growth of algae by stripping out nutrients that enter the sea from agriculture run-off. The University sees a gap in the market and is keen to promote the creation of a seaweed manufacturing industry which has not yet happened due to the supply of it from the far more established seaweed-eating region of Asia.

While the potential to feed the world and heal the planet is considerable, one HuffPost interviewee stops short of predicting a major surge in seaweed consumption in the US, however, saying. 'taste is a bit of a hurdle. Seaweed is, unfortunately, not delicious.' Americans are struggling to increase their intake of vegetables generally, so expecting them to embrace the sea vegetable in their droves is optimistic.

In conclusion, perhaps the title of this series is a little misleading. Maybe seaweed will never be mainstream, except in Japan and other parts of Asia. It's not projected to be an industry of titanic proportions in the next few years. But that's taking into account products that are pretty much all seaweed, which could remain niche to western palates for our lifetimes. What will go mainstream, however, is the use of seaweed - sparingly and in the right balance - in everyday food, from breads to pastas, soups, soups, cheeses, sauces, chocolates and a host of foods we haven't even got to yet. People will embrace seaweed-infused food if they don't taste the sea and they know they get the health benefits. And, if they don't have to go through the painstaking processes of selecting the right amounts of the right types of seaweed, drying them and then putting them into their food in the right quantities, then so much the better.

In the interests of disclosure, it may not surprise you to know that smRt already produces seaweed ingredient blends for the food industry.